M is for... Macaroons

My Baking the Alphabet challenge continues. These little coconut macaroons went perfectly with the stewed rhubarb I made for my Sunday roast dessert, and could be cooked at the same temperature as the lamb. I've made regular macaroons before – here. This time I went for a low-carb version, they are simple to make, sugar-free and tasty!

Ingredients

2 egg whites

a pinch of salt

55g (2oz) ground almonds

55g (2oz) unsweetened desiccated coconut

1 tsp vanilla extract

1 tsp almond extract (optional)

½ sachet stevia

Method

Whisk the egg whites with a pinch of salt until they form stiff peaks

Fold in the ground almonds, coconut, vanilla extract, almond extract (if using) and stevia. Preheat the oven to 150°C/gas 2

Place spoonfuls of the mixture (a little bigger than a teaspoon) on a baking tray lined with greaseproof paper, and bake for 20-25 minutes until golden-brown, crunchy on the outside and gooey within

Transfer to a wire rack to cool

They taste great served with rhubarb, or on their own with a cup of tea

The recipes is adapted from Rose Elliot's 'Crunchy Coconut Biscuits'.